The flavors of the Yucatan are flowing at YUCO in the heart of Greenwich Village. Co-owners Trent Walker and Chef Christian Ortiz (Landmarc, Prime House) are drawing inspiration from the foods they love from the Yucatan Peninsula.
The a la carte menu and bar menu features Snake River Farm Ribeye tacos, squash blossom tacos, and braised oxtail empanadas. A short-form tasting menu begins with a first course of Ceviche, that includes sushi-quality, sustainable kampachi, tender octopus, cucumber, apricot and citrus; second course of Flor en Nogadas, lightly tempura-fried squash blossom, sweet plantain, red prickly pear spheres on walnut cream with poblano powder, a riff on the traditional red, white and green poblanos en nogadas, that pay homage to Mexican independence with the colors of the Mexican flag.
The third course is top quality Wagyu Ribeye Steak, served with smoked chayote puree, pearl onion, and chili pepper demi-glace. The fourth and final dessert course, called Corn Texture, combines sweet corn crème patisserie, aguachilies sorbet, corn shortbread and carbon powder for a touch of smoky, bitter contrast. Wine pairings can be arranged to go with any of the menus.
From the bar, guests can choose from about 100 different Agave-based spirits. Cocktails include a Spicy Margarita with Lunazul El Humoso Tequila, agave nectar & spice, and Pulp Fiction made with beef-fat washed Ten to One Dark Rum and Feijolas.